02 August 2011

Beetroot Hommos

Beetroot are a much maligned vegetable and are good for so much more than the pickled slices we enjoy with a salad. They are delicious baked, but for a real taste sensation try this beetroot hommos, it's a touch of summer in the middle of winter.

250g beetroot, scrubbed and top and tailed
2 tbsp tahini
1/4 cup lemon juice
1 garlic clove, crushed
1 tbsp cumin
Good grind of black pepper

Cover beetroot with water in a medium saucepan and bring to a boil.  Cook them until they are very tender. You should be able to almost shred them with a fork.  Remove them from the water and let them cool until they can be handled.  Slip off the skins and stems.  Cut the beetroot into chunks and place in food processor. Add remaining ingredients and process until smooth.

Serve warm or at room temperature with tortilla chips or pita wedges.  Store, covered, in the refrigerator.  It freezes very nicely.

1 comment:

  1. I have just purchased some "Purple Carrots". these were the original carrots but evidently people didn't like the colour so the boffins changed the colour to orange as they are today. They are strange to look at and I must confess that the colour came off on my fingers as I cut into them. But I like things that are different so I tried them. They are more bland compaired with orange ones.



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